Oatmeal Bread ~ by Caroline

                                                                                This recipe comes from our beloved Grandma Jerke, who is now in heaven with Jesus!  She also shared it with our church family in the Shoestring Valley Community Church cookbook, and we are soooo glad she did! 

It is such a moist bread, and makes for amazing sandwiches or toast for breakfast. OR you can make it into rolls for dinner!  Yum!!!  


Makes 2 loaves

1c. quick oatmeal
2 c. boiling water
3 Tbsp. butter
2/3 cup brown sugar
2 pkg. yeast, dissolved in 1/2 cup warm water with 1 Tbsp. sugar
1 1/2 tsp. salt
5 c. flour

Mix together oatmeal, water and butter and cool to lukewarm.  Add brown sugar, yeast mixture and salt.  Mix in flour, kneading and letting it rise.  Shape into 2 loaves or into rolls.  Let rise for 1/2 hour.  Bake at 350 degrees for 20 to 25 minutes.

Sweet Potato Bread ~ by Victoria

We found this recipe in a Taste of Home magazine years ago,

and have loved it ever since. 

It is easy, delicious, and a little more nutritious with the sweet potatoes in it!

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1-3/4 cups warm water (110° to 115°)
• 1 cup mashed sweet potatoes (without added milk and butter)
• 1/2 cup plus 1 tablespoon butter, softened, divided
• 1/2 cup honey
• 1 egg
• 2 teaspoons salt
• 3 cups whole wheat flour
• 3-1/4 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans Cover and let rise until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks.

Source:  Taste of Home magazine clipping